Enrico Crippa is not a winegrower. He is a cook, and, at 43, is arguably the most important chef in the Piedmont region, a rising star in a generation of Italian culinary innovators. Here in this plot between the road and a creek is his main culinary weapon—a garden supplying almost all of the greens, vegetables, fruits, wild plants and edible flowers that flavor and color his cuisine. Wine Spectator's Robert Camuto reports.
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